Save There's something almost magical about discovering that the ingredient you were avoiding actually makes the best dessert. I was skeptical the first time someone suggested blending avocado into chocolate pudding—it sounded like a health trend too far—but one afternoon, curiosity and a perfectly ripe avocado on my counter won out. Five minutes later, I had a spoon in the silkiest, most indulgent chocolate pudding I'd ever made, and no dairy in sight. That moment changed how I think about desserts entirely.
I remember bringing a batch to a dinner party where someone was recovering from a digestive issue and couldn't eat traditional desserts. Watching her face light up when I told her what was in it, and then seeing her go back for seconds, reminded me that the best recipes are the ones that bring joy without apology. It became her requested dessert for every gathering after that.
Ingredients
- Ripe avocados: Choose fruit that yields slightly to pressure—they should be green all the way through with no brown spots on the inside. The creaminess of a perfectly ripe avocado is what makes this pudding silky without any ice cream or cream.
- Unsweetened cocoa powder: The Dutch-processed kind has a deeper, more sophisticated flavor, but either type works beautifully as long as you're not adding extra sugar to it.
- Almond milk or plant-based milk: You need something liquid to blend smoothly; the amount controls thickness, so add gradually and taste as you go.
- Pure maple syrup: It dissolves instantly into cold ingredients and adds a subtle complexity that regular sugar can't match.
- Vanilla extract: Just a teaspoon rounds out the chocolate without making it taste like vanilla—it's the whisper, not the shout.
- Fine sea salt: A tiny pinch wakes up the chocolate and prevents the pudding from tasting flat or overly sweet.
Instructions
- Gather and prep:
- Cut your avocados in half, remove the pit with a spoon, and scoop the flesh into your food processor or blender. Having everything measured and ready means you'll blend it all together while the avocado is still at its creamiest.
- Blend until glossy:
- Add the cocoa powder, milk, maple syrup, vanilla, and salt, then blend on high until the mixture is completely smooth and shiny. You'll hear the sound change from chunky to silky—that's your signal it's done, usually about a minute.
- Taste and adjust:
- This is the moment to be brave and taste it straight from the blender. If you want it sweeter, add a touch more maple syrup; if you want deeper chocolate, dust in a bit more cocoa powder and blend again.
- Divide into bowls:
- Spoon the pudding into serving glasses or bowls right away—it has a beautiful, mousse-like texture that looks almost too fancy for something this simple.
- Chill or serve:
- A 30-minute chill in the refrigerator deepens the flavor slightly and sets the texture, but if you're hungry now, serve it immediately for a lighter, fluffier mousse consistency.
- Top and finish:
- Just before eating, scatter your chosen toppings over the top—the contrast of fresh berries against dark chocolate, or a dollop of coconut whipped cream, makes it feel like a real celebration.
Save One quiet morning, I made this for myself without any occasion, just because I wanted something gentle and nourishing. As I sat with the spoon, watching the kitchen light catch the dark surface of the pudding, it hit me that the best desserts aren't always the most complicated ones. Sometimes they're the ones you can make with your eyes closed, that taste like comfort and feel like taking care of yourself.
The Secret to Silky Texture
The magic isn't in special technique—it's in using avocados at their absolute peak ripeness. When you cut into one and the flesh gives way like butter, that's when you'll get pudding that feels expensive and effortless. A firm or underripe avocado will make the texture grainy or heavy, so if yours feel hard, wait a day before making this.
Variations That Keep It Interesting
This recipe is a foundation, not a prison. I've added a tablespoon of melted dark chocolate for extra richness, a hint of espresso powder for depth, and even a pinch of cayenne pepper for a whisper of heat. Some afternoons I blend in a frozen banana for a thicker texture and subtle sweetness, other times I keep it pure chocolate to taste the avocado's natural creaminess. Each version feels like a small discovery.
Serving Ideas and Storage
This pudding lives in the refrigerator for up to two days, getting thicker and more fudgy as it sits. It's beautiful in individual glasses with layers of berries and granola, stunning as a simple bowl with a single chocolate curl, and honestly, it's just as good eaten straight from a jar with a spoon at midnight. The texture shifts slightly when it's been chilled, becoming denser and more cake-like, so serve it cold straight from the fridge or let it sit at room temperature for five minutes if you prefer it lighter and fluffier.
- Pair it with strong coffee, tea, or a cold glass of oat milk for balance.
- Make it in small jars ahead of time for grab-and-go breakfasts or work snacks that feel indulgent.
- Leftovers work beautifully as a chocolate cake filling or swirled into a smoothie bowl.
Save This pudding has become my answer to the question of how to eat well and feel good in the same bite. It's proof that the simplest ingredients, treated with a little care and attention, create something that tastes far more complicated than it actually is.
Recipe FAQs
- → Can I use a different plant-based milk?
Yes, almond milk can be substituted with oat, soy, or other plant-based milks based on preference or allergies.
- → How can I thicken the pudding?
Reduce the amount of plant-based milk slightly or add melted dark chocolate to increase richness and thickness.
- → What toppings work well with this pudding?
Fresh berries, shaved dark chocolate, coconut whipped cream, and chopped nuts complement the flavors beautifully.
- → Is it necessary to chill before serving?
Chilling for at least 30 minutes enhances texture and flavor, but it can be served immediately if preferred.
- → How long does the pudding keep?
Stored covered in the refrigerator, it remains fresh for up to two days.